♡♥ FaNny's SpAce ♥♡

昨天在November Issue的SHAPE magazin上(Faith Hill封面的)，有一篇Classic Cookies get a Makeover，介紹了一個Low Fat Low Caloreis Biscotti的做法。我今天如法炮製，做了一些for next week。第一次做Biscotti，不甜還不錯，得意中。。。自己做甜點，可以掌握放糖與奶油的分量，這是一大優點。這個Biscotti很容易做，大家可以試試做。

This receipt makes 30 cookies.  Prep time: 15 minutes.  Total Time: 55 minutes.

What you need:

1/3 cup unsalted butter, 1/3 cup sugar, 1 large egg (I used a brown egg), 1 egg white, 1/2 teaspoon vanilla extract, 1 and 1/2 cup all-purpose flour, 1/2 cup yellow cornmeal, 2 teaspoons baking powder, 1/2 cup dried cranberries or dried cherries, finely chopped (I used cranberries, you can also use almond), and 2 tablespoons chopped pistachios.

Steps:

1). Preheat over to 350F.  Line a large baking sheet with parchment paper (I didn't use the sheet.)  In a large bowl, beat butter and sugar until fluffy.  Add whole egg and blend well, scraping down the sides of the bowl.  Add egg white and blend.  Beat in vanilla until creamy and smooth.

2). In a medium bowl, combine flour, cornmeal, and baking powder.  Add to batter and mix until almost blended.  Fold in cranberries and pistachios.

3). Divide dough in half.  Place both pieces of dough on prepared baking sheet.  Shape each into a roll about 8 inches long (leave 3 inches between rolls): flatten each roll so it's 2 inches wide and 1 inch high.  Bake for 25 minutes or until rolls expand, centers split, and tops turn golden.

4). Remove baking sheet from oven and carefully transfer loaves to a cutting board.  Cool for 5 minutes.  Using a sharp chef's knife, cut each loaf into 1/2-inch-thick slices.  Arrange slices in a single layer about 1/4 inch apart on baking sheet.  Bake 10 minutes more or until edges just begin to brown.  Remove from oven and cool completely.  Store in an airtight container for up to 2 weeks.

Nutrition score per serving:

1 cookie:  71 calories, 3 g fat (33% of calories), 1 g saturated fat, 11 g carbs, 1 g protein, <1 g fiber, 8 mg calcium, < 1 mg iron, 25 mg sodium.